152. Traditional Québécois Acadian Salted Herbs

Risky or Not?

EpisodeMay 31, 202113m

152. Traditional Québécois Acadian Salted Herbs

Risky or Not?

EpisodeMay 31, 202113m

Dr. Don and Professor Ben talk about the risks of eating traditional Québécois Acadian salted herbs. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Randal Oulton on Twitter: "Traditional Québécois / Acadian salted herbs Herbes salées vide-jardin | Mordu CooksInfo Food Encyclopaedia - CooksInfo How to make your own sauerkraut | UMN Extension ComBase (32) Greg Davies "Vegetables" - Would I Lie to You? - YouTube Classification of fermented foods: worldwide review of household fermentation techniques - ScienceDirect Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. | Applied and Environmental Microbiology New perspectives on the gastrointestinal mode of transmission in invasive Listeria monocytogenes infection - PubMed

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Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.

riskyornot.co

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